12 oz (350 g) nettles (net prepared weight)
1 medium-sized leek
1 oz (30 g) butter
scant 2 pints (1.1 litres) chicken stock
4 tbsp plain flour
5 fl oz (150 ml) single cream
salt and pepper
1 medium-sized leek
1 oz (30 g) butter
scant 2 pints (1.1 litres) chicken stock
4 tbsp plain flour
5 fl oz (150 ml) single cream
salt and pepper
method
1. Use only the tender tips of the nettles, gathered when they are young shoots. When you have 12 oz (350 g) wash them well, add to a pan of boiling salted water and blanch for 2 minutes then drain and refresh under running cold water. Squeeze out as much moisture as possible and chop them very finely. Chop the leek.
2. Melt the butter in a large saucepan over a low heat and fry the leek gently for 5 minutes, add the nettles and cook for 2 minutes while stirring. Sift in the flour, cook for 1 minute while stirring and then pour in the hot stock while beating with a balloon whisk.
3. Lower the heat and simmer for 30 minutes. Allow the soup to cool a little then process to a smooth, creamy texture in the blender and return to the saucepan. Stir in the cream and season.
2. Melt the butter in a large saucepan over a low heat and fry the leek gently for 5 minutes, add the nettles and cook for 2 minutes while stirring. Sift in the flour, cook for 1 minute while stirring and then pour in the hot stock while beating with a balloon whisk.
3. Lower the heat and simmer for 30 minutes. Allow the soup to cool a little then process to a smooth, creamy texture in the blender and return to the saucepan. Stir in the cream and season.
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